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Cream of Asparagus Soup
Cream of Asparagus Soup is so good, you'll go back for seconds! Out of all the ways to enjoy asparagus, silky smooth Asparagus Soup is a reader favourite. Garlic, onions, broth, parmesan cheese and a hint of cream is all you need to make a thick and creamy pot of asparagus soup. No flour needed!
Servings: 4 people
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onions
- 4 cloves garlic, minced
- 2 1/4 pounds (1 kg) asparagus, woody ends trimmed, cut into 1" pieces
- 1 teaspoon coarse salt
- 1/4 teaspoon black cracked pepper
- 3 cups low-sodium chicken broth
- 3/4 cup heavy cream, plus more for garnish
- 1/2 cup shredded Parmigiano-Reggiano
- Fresh chopped chives or green onions, to garnish
Heat butter and oil together in a pot over medium heat until butter is melted. Sauté the onions until soft while stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
Add the chopped asparagus, season with salt and pepper. Cook for 5 minutes until just starting to change colour.
Pour in the chicken broth and bring to a boil. Reduce heat to low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
Use an immersion blender or regular blender to puree soup. If using a regular blender, stop and remove lid a couple of times to let some steam out and avoid overheating.
Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
Garnish with fresh chopped chives or green onions, extra cream and cracked black pepper.
Calories: 296kcal | Carbohydrates: 16g | Protein: 14g | Fat: 19g | Saturated Fat: 11g